This Sunday 20 October is International Chef Day, so let’s celebrate the passion and artistry of our local chefs, from seaside restaurants and cafes to fine dining restaurants around the South Coast. Here’s a snapshot into nine of our most incredible local chefs, and scroll down for a few suggestions about what’s on this week in food and dining in the region.
Bud’s Tavern Huskisson Kyle De Moor, Head chef
On becoming a chef: If I’m being honest I sort of fell into the industry, my uncle who is also a chef played a big role in that, offering me a job in his kitchen right out of high school. I fell in love with it straight away, something about the organised chaos yet beautiful dance of being in the kitchen and the rest is history. Here I am 19 years later, still cooking.
Favourite dish growing up: Grandma’s Sunday roast dinners were always my favourite, with fresh veggie from the garden, mashed potatoes and gravy, lots of gravy. So it only seemed fitting to carry on the “Sunday roasts” here at Buds Tavern.
Advice to aspiring chefs: Don’t worry, you’ll get better!
Must-try dishes on your menu: Pan fried Brussels sprouts. I know, eww! But these are not your grandma’s over-cooked mushy sprouts, they are delicious, So go on give ’em a try. Of course we can’t forget about the deluxe chicken Parmy, our take on a classic.

The Huskisson Hotel Jeremy Robertson, Chef de Partie, looking after the grill section
On becoming a chef: I started as a kitchen hand and after one month was offered an apprenticeship. So I guess I kind of fell into it at the age of 17. Eight years later and I’m still really enjoying what I do.
Favourite dish growing up: Mum’s lasagne – I think that would be many readers’ favourite!
Advice to aspiring chefs: This is a tough industry, especially post COVID. I would advise, know exactly what you’re getting into. If you still want in, then work hard and stay focused.
Must-try dishes on your menu: Crab tagliatelle or with the family, the pizzas from our newly built pizzeria on the deck.
On the South Coast: I’m inspired to stay in the area because I have a young family and it’s a beautiful place to live. Working as a chef at The Huskisson Hotel is simply a bonus for me.

Salty Joes Cafe Bar Restaurant Huskisson Dylan O’Connell, Chef
On becoming a chef: The people that inspired me to be here are Gary Fishwick and Richard Walker (previously of Albert N Miso café). They are why I love hospo and I’ve been in the industry for about 12 years now.
Advice to aspiring chefs: Don’t take everything for granted and drive yourself to be the best you can.
Must-try dishes on your menu: Our weekly pancake specials!
On the South Coast: I love cooking for people every day and watching them enjoy it and have a great time. Working with great people around me makes my job easy.

Cooked Goose on Hyams Jayden Wright, Chef
On becoming a chef: It wasn’t something I ever saw myself doing as a kid. But I was always surrounded by delicious home cooked food and it was always the centrepiece of family events. Especially when it was at my abuelos’ (Chilean grandparents) house. We would often indulge in South American foods, especially empanadas where everyone would get involved in the process. I guess my love for food pushed me into this career, which I have come to love over the past 8 years.
Favourite food: My favourite cuisine would have to be Japanese although I tend not to cook it at home. My home cooking is usually quite boring, sticking to classics like steak and veggies, pasta, crumbed chicken and lamb cutlets.
Advice to aspiring chefs: Be like a sponge, absorb anything and everything. And don’t be afraid to make mistakes, just make sure that you own them and most importantly learn from them.
Must-try dishes on your menu: Our Beach Bowl and Pumpkin Bowl are two salads on our lunch menu which are extremely popular.
On the South Coast: I love the working environment, we have a fantastic team who all work well together and most importantly have fun while doing it.

Pasta Buoy Huskisson Nitesh, Head Chef
On becoming a chef: I’d like to give credit to my mom, who has been a major inspiration in my life, turning my dreams of becoming a chef into reality. Watching her move gracefully in the kitchen, preparing delicious family meals every day with love, and bringing people together through food left a lasting impression on me. That deep connection sparked my passion and led me to step into the culinary world.
I’ve now been in the industry for 9 years, working in kitchens and gaining experience across multiple cuisines.
Advice to aspiring chefs: To be honest, I’m still learning, and I’m always eager to absorb knowledge from anyone around me. I truly believe that learning in the kitchen is a never-ending process. Anyone aspiring to become a chef should be prepared to embrace patience and have a deep hunger for following their dream. It’s not easy, you’ll face stress, long hours, high pressure, missing family events and the constant need for precision should always be on top despite everything going around you. But all of this is part of the journey towards mastering the craft. Keep calm and enjoy cooking, because all the stress disappears when you see people enjoying what you’ve created.
Must-try dishes on your menu: I love everything on our menu, but if I had to choose, I’d say all of it!

Old Salt Distillery South Nowra Terry Robinson, Head Chef, Distiller and many more hats
On becoming a chef: I kinda fell into the industry. High school wasn’t for me and I needed something to keep me busy so I started washing dishes at a cafe in Balmain. Within a year I realised I enjoyed being in the industry and the camaraderie that came with it.
This industry is hard, it takes a lot from you and your personal life but the more you give at the start, the more you’ll get back later on.
Advice to aspiring chefs: Work hard when you are young, and enjoy it more when you are old.
On the South Coast: I worked the majority of my career in 3-hat restaurants. I love that on the South Coast I can peel back the layers of what I learnt and cook in a ‘laid back’ South Coast kinda way and our customers appreciate it.
Must-try dishes on your menu: Any of our traditional French charcuterie to start is a must and then you will not be disappointed by what comes off the wood fired grill for a main. Come in enjoy a beverage and an ever revolving menu that follows the seasons.

Cupitt’s Estate Ulladulla Jonathon Pryor, Executive Chef
On becoming a chef: My mum was a huge inspiration and influence growing up. She is a bit of a hippy, gypsy woman and was always making interesting and exotic dishes when I was growing up. She encouraged me to help in the kitchen at home, and that then extended into part time jobs working in various kitchens. I have been in the industry for 20 years now. Which feels like a lifetime.
Favourite dish growing up: Would it be cliche to say spaghetti Bolognese? Hahaha. Isn’t that every growing boy’s favourite meal? Pizza with a fresh dough base was right up there. Mum also made a killer cheesecake.
Advice to aspiring chefs: If you are physically fit and looking for a creative outlet through food, then kitchens can be the place for you. The best bit about being a chef is that you never stop learning. There is always a new technique or cuisine to learn and master. Number one would be to just enjoy cooking and the idea of cooking for other people. As a chef, you get to create some amazing experiences and memories for complete strangers, and that’s pretty special.
Must-try dishes on your menu: One of my favourite dishes on our Spring menu is the yellowfin Tuna crudo, which is sourced from a local fisherman. It’s fresh and vibrant and has so many different textures and flavours. Also, our Carpaccio Tonnata, which is a playful riff on an Italian classic.
On the South Coast: It would have to be working with seasonal ingredients and local producers. To have a kitchen garden onsite with a passionate gardener to draw inspiration from is really a chef’s dream. The chance to watch plants grow and use them in the various stages of their life cycle has been something you can’t learn from books or in a kitchen that only buys produce in.

Rick Stein’s at Bannisters Mollymook Jutet Lim, Chef de Partie
On becoming a chef: My grandma is my inspiration. She taught me cooking since I was in elementary school.
Favourite dish growing up: Yellow chicken curry.
Advice to aspiring chefs: Be curious, don’t stop learning and enjoy what you do.
Must-try dishes on your menu: Sashimi, scallops with marchand de vin butter, grilled tuna, beans and fennel salad with salsa verde.
On the South Coast: The freshness and quality of the produces we work with [is my inspiration].

Wild Ginger Huskisson Alex Morvai, Head Chef
On becoming a chef: I was inspired by my mum, as she was a stay at home mum / culinary expert who’s passion for food runs deep, and she cooked and provided for 4 boys at home for the first 18 years of my life. From a young age she showed me the characteristics that make up a delicious a meal. I’ve been in the industry for 13 years now.
Favourite dish growing up: Beef stroganoff (can’t beat mum’s beef strog).
Advice to aspiring chefs: Don’t give up, pursue whatever the trade regardless of the ups and downs and hurdles you face. It’s a skill set that you’ll use your whole life, both personally and professionally.
Must-try dishes on your menu: Pork belly betel leaf, braised beef cheeks, pork Katsu. The perfect variety of texture and balance of flavours, sweet, salt and spice.
On the South Coast: As Jervis Bay and Huskisson make their mark on international and regional tourism – Husky in particular, as recently voted Australia’s best small town – it’s an honour and privilege to play a part in showcasing what our community and area has to offer.

What’s On in Food and Dining around the South Coast
At Bud’s Tavern this weekend there’s live music from Glenn Whithall on Friday night from 8-10pm, and on Sunday from 2pm it’s Mick Mor.
At Cupitt’s Estate this Sunday 20 October, it’s live music from the Condiments Trio from 12.30pm.
At Pasta Buoy, this Saturday 19 October is margarita and martini specials a happy hour from 3-6pm.
Old Salt Distillery is now open every Friday from 12-6pm, pop in to meet Terry, Michelle and the team for TGIF.
At The Common South Coast in Culburra Beach, meet artist Roslyn Wilson and enjoy her original artworks on display on Saturday 19 October from 6-7pm.